Rocket & Pear Salad

Peppery rocket against sweet, thin-sliced pear is a classic for a reason. Add toasted walnuts, shaved Parmesan and a balsamic drizzle and you have a starter that looks composed but assembles in four easy steps.

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Ingredients

• 100 g fresh rocket (arugula)
• 1 ripe pear, thinly sliced
• 50 g toasted walnuts, roughly chopped
• 50 g shaved Parmesan cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic glaze or balsamic vinegar
• Salt & freshly ground black pepper, to taste

Ingredient notes & easy swaps

Rocket: 100 g is about four big handfuls. Younger leaves are milder; mature rocket brings real pepper, which is exactly what the sweet pear is there to balance. Freshly picked rocket has the best bite — it's a fast, cut-and-come-again grower indoors.

Pear: ripe but still firm so the slices hold their shape — beurre bosc and williams both behave well. Slice thinly and late; cut pear browns like apple does.

Walnuts: toasting is not optional in spirit — raw walnuts taste flat next to toasted ones. A dry pan, a few minutes, constant movement.

Parmesan: shave it off the block with a vegetable peeler for proper ribbons.

Balsamic glaze: thicker and sweeter than straight balsamic vinegar; the vinegar works too, just sharper and thinner.

Method

1. Assemble the salad: Place the rocket in a large bowl and add the thinly sliced pear.
2. Add toppings: Sprinkle the toasted walnuts and shaved Parmesan over the salad.
3. Dress the salad: Drizzle with olive oil and balsamic glaze, then season with salt and pepper to taste.
4. Serve & enjoy: Toss gently to combine, then serve fresh as a starter or side dish!

Tips for success

• Slice the pear just before assembling so it stays pale and crisp.
• Dress lightly and at the last minute — rocket wilts faster than most leaves.
• Let the toasted walnuts cool before they go on, or they soften the leaves they touch.
• Build it on a platter rather than in a deep bowl; the toppings stay on show instead of sinking.

Storage and make-ahead

Rocket keeps 2–3 days washed and well dried in an airtight box lined with paper towel. Toast the walnuts and shave the Parmesan a day ahead if you like — both hold fine in sealed containers.

The pear and the dressing are last-minute jobs, and a dressed rocket salad doesn't keep at all. If lunch leftovers are the goal, store components separately and assemble per plate.

Variations

• Apple instead of pear — a crisp, tart apple gives the same sweet-crunch contrast.
• Cheese swap — creamy goat's cheese or a little crumbled blue instead of Parmesan.
• Same leaf, different job — surplus rocket becomes the rocket pesto.
• Softer base — halve the rocket with butter lettuce for a gentler salad: see the butter lettuce salad.

Rocket & pear salad FAQ

Is rocket the same as arugula?

Yes — rocket is the Australian and British name, arugula the American one. Same plant, same pepper.

How do I make rocket taste less bitter?

Use younger leaves, and lean on the classic balancers: sweet fruit, fat (oil, cheese, nuts) and a little acid. This salad is that formula on a plate.

What dressing goes with rocket and pear salad?

Two tablespoons of extra virgin olive oil and one tablespoon of balsamic glaze, drizzled straight over the assembled salad, then salt and freshly ground black pepper to taste. No whisking, and no separate vinaigrette to make. For a fruitier version, a blended strawberry vinaigrette works over rocket too.

Can I use balsamic vinegar instead of glaze?

Yes. It's thinner and sharper, so use a light hand — or simmer it gently for a few minutes to reduce it into your own glaze.

Which pears are best in salad?

Ripe-but-firm eating pears that slice cleanly: beurre bosc and williams are reliable picks. Very soft pears taste lovely but collapse.

Grow the rocket yourself

Rocket is a fast, forgiving crop indoors and tastes far punchier fresh-cut. Our rocket (arugula) growing guide covers it end to end, and the Smart Grow Box keeps the supply coming. Cut rocket regrows in weeks, so one sowing covers a season of salads.